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Chocolate Silk Pie

Chocolate Silk Pie recipe
photo by:kraft
A chocolate-lover's dream date. Decadent, delicious and prepped in just 15 minutes.
15 min
3 hr 15 min
10 servings

What You Need

 frozen deep-dish pie crust (9 inch), thawed
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
Tbsp.  unsalted butter, softened
cup  sugar
tsp.  vanilla
cup  cholesterol-free egg product
cup  thawed COOL WHIP Whipped Topping

Make It

BAKE pie crust as directed on package for unfilled one-crust pie; cool completely.

MELT chocolate as directed on package; cool slightly. Beat butter and sugar in large bowl with electric mixer on medium speed 3 min. or until light and fluffy. Add melted chocolate and vanilla; mix well. Add egg product. Beat on high speed 2 min. or until light and fluffy. Spoon into pie crust.

REFRIGERATE 3 hours or until chilled. Top with the whipped topping. Store leftover pie in refrigerator.

Kraft Kitchens Tips

You'll know it's a special occasion when you get to enjoy a serving of this decadent chilled pie.
Cooking Know-How
Unlike the traditional Chocolate Silk Pie which contains uncooked eggs, this pie uses cholesterol-free egg product, eliminating the risk of exposure to salmonella.
How to Make Chocolate Curls
Melt 2 oz. BAKER'S Semi-Sweet or Premium White Baking Chocolate as directed on package. Spread into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm, but still pliable. To make curls, push a metal spatula firmly onto bottom of baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.)
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